Department of Food Science and Technology, University of Georgia, Athens, GA 30602, United States.
Department of Food Science and Technology, University of Georgia, Athens, GA 30602, United States.
J Colloid Interface Sci. 2019 Jun 1;545:317-329. doi: 10.1016/j.jcis.2019.03.023. Epub 2019 Mar 11.
Nanocellulose (NC) has been a topic of significant interest due to its multiple applications, including that as a potential food ingredient. Due to the viscous property of NC and its potential use as emulsion stabilizers, presence of NC in food may affect properties and digestion of lipid emulsions systems. In this study, the behavior of three types of nanocellulose and its influence on lipid emulsions during digestion were investigated.
The changes in physicochemical characteristics (including particle size, microstructure, viscosity, and zeta potential) of the emulsions as well as the amount of free fatty acid released were studied and compared among the addition of different types/concentrations of fiber as well as digestion phases.
The colloidal stability of three types of NC differed during each digestion phase. Specifically, cellulose nanocrystals (CNC) formed hydrogel networks during the gastric phase, resulting in increased digesta viscosity. Cellulose nano-fibrils (CNF) were stable and had no morphological changes during digestion. TEMPO-oxidized cellulose nano-fibrils (TEMPO-CNF) de-swelled and showed aggregation at the gastric phase. Results showed that all three types of nanocellulose at high concentrations (1% CNF, 0.25-0.36% TEMPO-CNF or 2-3% CNC) delayed initial in vitro digestion of emulsions, though the final lipolysis extent was nearly the same amongst all (47-55%).
纳米纤维素（NC）因其多种应用而备受关注，包括作为潜在的食品成分。由于 NC 的粘性及其作为乳液稳定剂的潜在用途，NC 的存在可能会影响脂质乳液系统的性质和消化。在这项研究中，研究了三种类型的纳米纤维素的行为及其在消化过程中对脂质乳液的影响。
研究了添加不同类型/浓度的纤维以及消化阶段对乳液的物理化学特性（包括粒径、微观结构、粘度和 Zeta 电位）变化以及游离脂肪酸释放量的影响。
三种类型的 NC 在每个消化阶段的胶体稳定性不同。具体来说，纤维素纳米晶（CNC）在胃阶段形成水凝胶网络，导致消化物粘度增加。纤维素纳米纤维（CNF）在消化过程中稳定且没有形态变化。TEMPO 氧化纤维素纳米纤维（TEMPO-CNF）在胃阶段溶胀并聚集。结果表明，三种类型的纳米纤维素在高浓度下（1%CNF、0.25-0.36%TEMPO-CNF 或 2-3%CNC）均延迟了乳液的初始体外消化，尽管最终的脂解程度在所有组之间几乎相同（47-55%）。
